Effects of Different Yeasts on Physicochemical and Oenological Properties of Red Dragon Fruit Wine Fermented with , and .

A new type of fruit wine made from red dragon fruit juice was produced through alcoholic fermentation (AF) with different yeasts: EC-1118, Biodiva and Concerto. Complete AF with similar fermentation rates in terms of sugar utilisation and ethanol production (8-9%, ) was achieved by three yeast strains. produced a significantly lower amount of glycerol and acetic acid, while produced more lactic and succinic acids. In addition, the two non- strains were more efficient in proline utilisation. For volatile compounds, produced the highest amounts of esters, while produced more higher alcohols, isoamyl acetate and terpenes. On the other hand, AF caused significant degradation of betacyanin pigments and total phenolic compounds. Nevertheless, better retention of antioxidant activity and colour stability was found in and fermented wines than that of . This study suggested that it is feasible to use pure non- yeast to produce red dragon fruit wine for commercialization.